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Warm Asparagus and Prosciutto Salad Reviews

"The warm asparagus salad I had at Figs restaurant in Boston was as original as it was delicious," says Lena Madore of Los Altos, California. "They served it with a chickpea pancake. I'd love to try both recipes." This salad is great with or without the wedge of farinata, a flat savory cake of Italian origin made from chickpea flour.

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Reviews

This is a great recipe--I will be making it again! So simple, but definitely a crowd pleaser. I followed the recipe exactly, but heeded other reviewers' suggestions to go easy on the lemon at the end.

arayborn
from Zurich, Switzerland
/ 06.10.2013

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This is a great combination of flavors, but as
written, it has way too much lemon juice--and I
love lemon. The dressing is far too sour. I agree
with the cook who suggested squeezing just a bit of
lemon at first, then modifying from there.

A Cook
from Portland, OR
/ 07.18.2010

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This was amazing. Will
make it again in a
heartbeat! It would be
an excellent side dish
for a steak dinner.

A Cook
from Los Angeles
/ 09.15.2008

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If you can get a hold of ramps make this recipe as written using a bunch of whole cleaned ramps instead of garlic. I also substituted anchovy paste.
This was great.

mhpif
from Boston
/ 05.03.2008

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I have made this dish many times and it is a huge crowd pleaser. The mixture of the prosciutto, anchovies and lemon is amazing. However this is only for people with mature taste. The flavor is strong but AMAZING.

lauren613
/ 04.04.2006

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tried it because of the reviews, very disappointing, too much dressing , even made the farinata,which were discarded as soon as they were made.

mf1
from Sherbrooke, QC
/ 07.23.2005

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So great. Served as an appetizer for Easter dinner. Would be great for guests for dinner. Easy and special.

A Cook
from Wichita, KS
/ 03.27.2005

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great for entertaining- a winner with the crowd. tastes were not so bold as just sophisticated. followed recipe, no substitutions. easy to do.

A Cook
from nyc living in quebec
/ 11.28.2004

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I did not have anchovies on hand but this salad was delicious without them. I also heated up some caesers dressing and this was just absolutely great. My husband loved it! I will definitely keep this one.

from Kettering, OH
/ 06.06.2004

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A sophisticated starter for people who like bold, assertive flavours with depth. Highly recommended albeit with modifications. I did not add any additional olive oil but sautéed the asparagus and prosciutto (the real thing) in the soffrito for a couple of minutes, then squeezed lemon juice to taste. This provides sufficient moisture and flavour to flavour the salad greens. Also, with real prosciutto, there is no need for additional salt. I will definitely make this again as part of a formal dinner later this spring. The next time, I will only add about half the prosciutto to the pan, saving the remainder to sprinkle over the finished, assembled plates. My guinea pigs were all highly complimentary about this dish.